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Happy Monday! Thank god it’s essentially over. Per usual, I returned from a weekend trip and had zero food for the week. I worked from home today and managed to find some peanut butter and a sweet potato to consume. Talk about LAME. I mean, I’m supposed to be running a food blog here. So this evening, I did my usual Target run and decided for a super lean and fantastically filling dinner- Spinach & Goat Cheese Turkey Burgers! These babies are super easy and cheap.

You’ll need:

1 package of lean ground turkey (1 1/3 lb)

10 oz box of frozen chopped spinach, thawed and all excess water squeezed out

4 oz goat cheese (the garlic & herb variety rules for this)

Any kind of bread

This totaled to $15 for me and made three individual patties. Sounds like work lunch leftovers!

Additional toppings if you so choose

red onion, uniformly sliced to about 1/4 inch\

half an avocado

Additional meal component

grilled romaine salad!!

The first thing you’ll have to do is thaw your package of frozen spinach. Takes roughly 8 minutes, and all you have to do is f0llow the simple instructions on the package. Then combine turkey meat, goat cheese, and cooled spinach in a bowl and thoroughly combine all ingredients with your hands. Make patties, like so:

Pop them on the grill, roughly 7 minutes per side for roughly 15 minutes total. Remove, and keep grill on high heat. Take your romaine leaves, spray each side with Pam, and grill for 4 minutes or until charred and wilted.

While all this is happening, have a partner in crime prepare any and all toppings. Get creative! That’s the beauty of burgers, they can go in SO many different directions. I like a very eclectic flavor profile personally. Below are sauteed onions on the burger, and goat cheese and mustard for the condiments. We topped the grilled salad with mushrooms, edamame, and hearts of palm.

Celeb closeup:

What did you have for dinner??

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Well we’re officially post-Memorial Day! Coupled with 80 to 90 degree daily weather, I think it’s safe to assume we have approached the summer season! Despite the impending humidity and overheating in pencil skirts, I am definitely looking forward to spending time outside on my deck, grilling up delicious meals for friends and family. My usual go-to meal is some sort of delectable burger, mixing and matching fresh ingredients to jazz up my red meat. But as we know, too much of anything isn’t a good thing. So in an attempt to take a healthier, less fatty route, I whipped up this salmon burger recipe last week- gotta love my girl Martha Stewart’s culinary insights! It takes less than 30 minutes and serves four. Pair it with these awesome grilled stuffed zucchini boats for a nutritious, flavor-packed meal!

To make the burgers, start by dicing the salmon filet. The best way to do this is to use a sharp knife and slice the salmon lengthwise in 1 inch strips, then cut crosswise to make 1 inch by 1 inch cubes. It’ll be easy to make the patties without crushing the fish.

Turn on the grill to high heat. Grab handfuls of the salmon mixture and make four even patties.

Almost ready for the grill! But first, let’s make the zucchini boats. Cut each zucchini in half the long way. Take a spoon and scoop out the insides, leaving 1/4 inch perimeter around the skin so the boats keep their shape. Then cut across in half.

In another medium bowl, combine the garbanzo beans, chopped tomatoes, chopped kalamata olives, green onions, goat cheese, and pesto. Mix together and taste to your liking. In a smaller bowl, mix together the chopped fresh dill and yogurt and set aside.

Now, place the salmon patties on the high heat, and grill for 5-7 minutes on each side or until done. Simultaneously grill the zucchini boats by placing them scooped-side down for 5 minutes, then flip over for an additional 5 minutes or until tender. As burgers come close to being done, halve the Naan bread and place on the grill to heat up. Remove the zucchini boats from the grill and fill in with your goat cheese veggie mix. Remove patties from the grill, place on Naan bread with romaine lettuce and a huge dollop of the dill yogurt mix.

HOW GOOD do these look?! And I have to say, the salmon burger was equally as delicious as its red meat counterparts. Now get to grillin’!